Biscuits and gravy, or better yet sausage gravy and buttermilk biscuits are my favorite thing for breakfast! When I was little I would beg my dad to make for me on Sunday morning.
There are several dishes that I consider true southern food like cornbread, chicken and dumplings, grits, and of course… biscuits and gravy. My dad hailing from the wonderful state of Alabama I grew up eating the real deal of true southern biscuits and gravy.
Depending how much time was available, or if dad felt like messing with making biscuits would determine if he’d make scratch biscuits or if he’d crack open a can of refrigerator biscuits for the oven. With three hungry children, time was obviously pretty valuable. When he’d make biscuits he would either make drop biscuits, also known as cat head biscuits or rolled cut biscuits like the ones made here.
This biscuit recipe is actually my mother-in-law’s. She’s famous for her buttermilk biscuits. Emery and his friends just referred to them as “Mama biscuits”. I’m so grateful that she shared her recipe with us. Actually, I think she shared it with Emery, but once you’re married everything is shared, so what’s his is mine too, right
One thing I learned from my dad when making his gravy is that although it came together fast; he took his time. Each step had it’s own amount of time to be done correctly like cooking the flour. Dad always cooks his flour just a little bit, before adding it to his gravy. I’ve since found isn’t something most people do. I think it adds a little bit more depth to the gravy.
For me I cook the flour in a little bit of the reserved sausage grease before adding the milk and seasonings. I don’t think I have the skill to make it the way my dad does without lots lumps or burnt flour. Both of which would be awful.
- 1 pound ground breakfast sausage
- 1/4 cup all-purpose flour
- 2 1/2 cups of milk
- 1/8 teaspoon of ground sage
- black pepper
- Step 1 In a heavy bottom skillet on medium high heat brown sausage and break up into little pieces. Remove the sausage from the skillet once there isn’t any pink showing. Drain the sausage, and reserve 2-3 Tablespoons of the grease.
- Step 2 Put the hot grease back into the pan with the flour and stir till incorporated. Slowly add the milk, while whisking. If it’s too thick add some more milk or water.
- Step 3 Stir in the cooked sausage, sage, and season with salt and pepper.
- 2 cups of self-rising flour
- 1/4 cup of shortening
- 1 cup of buttermilk
- Step 1 Preheat oven to 425 degrees F.
- Step 2 Cut shortening in flour with pastry blender. Once the flour mixture is crumbly add milk. Stir with fork.
- Step 3 Dump batter onto a well floured surface.
- Step 4 Fold the dough 5 or 6 times.
- Step 5 Roll out about 3/4-1 inch thick.
- Step 6 Cut with cutters.
- Step 7 Place on a lightly greased baking sheet.
- Step 8 Bake for 12-15 minutes (until browned)
To see another biscuit recipe with baking powder and baking soda, then try our chicken pot pie recipe topped with cheddar and rosemary biscuits.